This is absolutely gorgeous
Wonderfully light and fresh tasting, have made over & over again, I would recommend to.anyone
From EatingWell: August/September 2006
Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad. Oven-poaching the chicken in broth intensifies its flavor and keeps it moist and succulent. Combined with sweet grapes and aromatic tarragon, this is an elegant version of chicken salad that's wonderful on a bed of mixed greens or a sandwich with nutty whole-grain bread.





This is absolutely gorgeous
Wonderfully light and fresh tasting, have made over & over again, I would recommend to.anyone





I made this chicken salad without adding grapes. Served on croissants--what a slice of heaven :)





I made this recipe to eat for lunch at work because I was spending way too much money eating out. This chicken salad tastes just as good if not better than what I get at fancy sandwich shops and it looks pretty too. It tastes much better when it is refrigerated overnight. The flavor from the tarragon is not as strong the next day





Over all this is a good recipe. However, I agree that the tarragon was a little too strong, and I love tarragon. I used fresh and usually you need to add more of the fresh than the dried, but not in this recipe. I also used dried cranberries, because I wanted to make it a day ahead and thought the fresh grapes might not keep. That worked very well.





I made this dish because it sounded good, then I found out it was good for me too!! I didn't tell my husband it was low cal, and he can't stop raving about it!
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